Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.

With New Years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.

Roast the sweet potatoes: Preheat your oven to 400 degrees. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown.

Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.

Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.

Yum! Am going to try this with some substitutions since that’s what I have on hand. Butternut for the sweet potato, gorgonzola for the feta and all spinach leaves. Thanks for the inspiration (and the beautiful photos as always)!

Yum! Am going to try this with what I have on hand: substituting butternut for sweet potato, gorgonzola for feta and all spinach leaves for mixed greens. Thanks for the inspiration, and the beautiful photos (as always).

Oh my Goodness! I just made your salad, just that I substituted fresh goat cheese for feta. It is sooooo delicious!!! I will blog about it once my blog is all set up. It will be one of my alltime favs!***

My husband who often refers to salad as rabbit food was obsessed with this salad- he said it was the best salad he has ever had in his life. It was so good and surprisingly filling. I shared this recipe in my most recent weekly meal plan on my blog, thank you!

I made this tonight… used what I had on hand- so I sub’d red onion for spring onions and toasted pecans for the pistachios. It SO rocked my world, the flavor combo was incredible. Awesome recipe that I will def make again! and SOON 🙂

Oh how I wish my sweetheart loved cilantro as much as I do! But a little mustard or radish green might be almost as tasty in this salad. I know we’ll enjoy it. Love the idea of the pistachios. They’ll be a nice change from the nuts and seeds we usually put in our salads.